Chocolate Creams
Ingredients
Directions
Prepare the cream balls
Use French cream and form it into small cone-shaped balls with the fingers. Lay them on paper to harden until all are formed.
Melt the chocolate
Melt one cake of Baker's chocolate in an earthen dish or small basin; set it in the oven until it melts; do not let it cook, but keep it hot.
Coat and finish
Take a ball of cream, place it on the tines of a fork, pour melted chocolate over it with a teaspoon, and when well covered, slide it onto oiled paper.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- French cream (in the method)
- Forms the soft centre that is coated with chocolate.
- Baker's chocolate
- Forms the melted coating that sets firm around each cream ball.
The step that matters
Melting the chocolate without cooking it. Chocolate that is overheated can seize or turn grainy and dull. Melting it gently in a warm oven and keeping it just hot lets it stay smooth and fluid enough to coat evenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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